I made this up the other night when I was bored, and it turned out so well I was feeling proud. Not a good idea for those who need exact measurements, sorry.
Jessica's Tomato Stroganoff
Heavy Cream (less than 1 pt.. .but more than 1/2)
2 cups (?) Chardonnay (or any white wine)
Garlic - chopped - LOTS
1/2 can diced tomatoes
1/2 can stewed tomatoes
2 pkg sliced mushrooms
1 yellow onion, med.
Fresh herbs chopped/shredded(about 1/2 cup) - rosemary, thyme, and oregano. They sell them together in one of those little plastic cases.
2 chicken breasts in med. sized pieces
Olive oil, salt, pepper, garlic powder, wherever you like to sprinkle it! Be generous!
In this approximate order:
Put on pasta water to boil.
Saute onions in olive oil with plenty of chopped garlic (2T?) and salt/pepper. Add some wine for fun. Set aside.
Saute mushrooms the same way. Set aside (with mushrooms is fine). Scoop them out - Leave the juice in the pan.
Put in chicken pieces, cover with shredded/chopped herbs, add salt/pepper to taste. More garlic (about 2 T). Once pasta water is boiling... brown chicken.
Put in pasta.
Add wine. Let it boil.
Add tomatoes and garlic powder/salt/pepper. Let it boil.
Add mushrooms and onions. Let it boil.
Add cream until it's pink - boil to blend.
Once the chicken's on, should take around 10-12 minutes.
Serve over pasta - I used campanelle cause it's pretty and holds sauce pretty well.